in Soup Recipes, Thailand

Thai soup with coconut milk and shrimp

updated

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Ingredients for 4 servings:

  • 200 g shrimp(s), frozen
  • 1 onion(s)
  • 2 carrots
  • ½ leek(s)
  • 2 tbsp oil
  • ½ tbsp red curry paste
  • 400 ml coconut milk
  • 250 ml vegetable stock
  • 2 tbsp lime juice
  • some salt and pepper
  • some sugar
  • possibly chili flakes
  • 4 kaffir lime leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick to make, with not too exotic ingredients

Thaw the shrimp. Dice the onion, and slice the carrots and leek into the thinnest strips possible. Heat the oil in a soup pot and briefly sauté the diced onion with the red curry paste. Add the carrots, leek, a pinch of salt, the coconut milk, and the broth (add 4 kaffir lime leaves from an Asian store, if desired) and simmer for about 8 minutes. Add the shrimp and simmer for another 5 minutes. Season to taste with lime juice and spices. If you like it a bit spicier, you can add chili flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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